Luncheons

No. 2. Make a loaf of orange-cake. Cover it with white icing, and arrange around it candied violets forming two wreaths. CAKE-BASKET HOLDING MERINGUE MUSHROOMS Make a loaf of any kind of cake, cup- or sponge-cake preferred. Bake it in a fluted pan. Soften a long piece of macaroni in boiling-hot water. It must be pressed carefully and gradually into the water as the ends soften. When the macaroni is sufficiently softened, pour cold water over it, lay it on a board, and bend it into the shape of a handle of suitable size for the cake. Let it dry, then brush it with the white of egg and sprinkle it with granulated sugar. Cut little holes in the top of the cake and insert the handle. Cover the top of the cake with musliroom-shaped meringues (see page 189). SMALL CAKES No. 1. Jelly-roll. Make a layer of sponge-cake, and while it is still hot cut oft' the edges, spread it with jelly, and roll it together. Then roll it in a stiff paper and tie it. If the cake is not over-baked and is rolled while hot it will not crack. The paper will keep it in shape. Cover the top and ends with icing. Decorate it with tracings of icing, candied cherries, and angelica. No. 2. Daisy cakes. Drop separate spoonfuls of spongecake mixture at intervals on a baking-sheet. Bake in a hot oven for a few minutes only, and watch carefully that the edges do not burn. The cakes will spread, rising in the center, and be thin on the edges. Spread the flat sides with an icing colored green. Blanch some almonds, split them, and cut them in strips. Arrange them in a circle, and place in the center a little icing mixed with yolk of egg to color it yellow ; or the icing can be white and the almonds colored in the oven to a light yellow. No. 3. Medallion fruit-cakes. Use a sponge- or a cup-cake mixture and bake it in gem-pans. If they rise in the center cut off the tops to even them. Invert them, and with a small cutter stamp a circle in the center of each one and take out a thin layer of the cake. Cover the rest of the cakes with icing, or the cakes may be moistened with water and then rubbed over with powdered sugar to whiten them. Place in the center of each, where the piece was removed, a piece of preserved peach or other fruit, cut with the same stamp previously used, so the fruit will exactly fit the opening. CUP-CAKES WITH DECORATION OF FLOWER DESIGN Make a cup-cake mixture and bake it in gem-pans. Invert the cakes and cover them with icing Nos. 1, 2, or 3. Place on top of each one half a candied cherry, the flat side down, two pieces of angelica cut into diamond shape to imitate leaves, and a thin strip of angelica to imitate a stem. [illustration: No. 179. Cup-cakes. Decoration of Flower Design.] [illustration: No. 180. Fancy Cakes. 1. Cherry Cakes. 2. Domino Cakes. 3. Marble Cakes. 4. Hemispheres.] FANCY CAKES No. 1. Cherry-cakes. Cut a layer of any kind of cake into pieces three inches long and two and a quarter wide. Ice them, lay on candied cherries cut in halves, small strips of angelica imitating stems, and angelica cut in diamond-shaped pieces imitating leaves. The cakes in illustration are made of sponge-cake ; the two on the outside are covered with icing No. 4, the other two with maple icing No. 5. No. 2. Domino cakes. Cut a layer of cake into two pieces. Cover one with chocolate icing and the other with white icing. While the icing is still soft cut the cake, using a sharp knife, into pieces three inches long and one and a half inches wide. Put a little decorating icing (No. 16) into a pastrybag with plain tube of small opening, and press it through on to the cakes in dots and lines to imitate dominoes. Use white icing for the chocolate pieces, and the same icing mixed with cocoa powder for the white pieces.